Serbian cheeses

Overview of cheeses from Serbia

Serbian cheeses are a diverse and integral part of the cuisine of Serbia, reflecting the country's rich agricultural traditions and cultural influences. Serbia's varied geography, from mountainous regions to fertile plains, provides an ideal environment for cheese production, resulting in a wide array of cheese types.

Types of Serbian Cheeses

Serbian cheeses can be broadly categorized into several types based on their texture, flavor, and production methods. Some of the most notable varieties include:

White Cheeses

Sharri cheese with dill on top

White cheeses are among the most popular in Serbia, often made from cow, sheep, or goat milk. These cheeses are typically brined and have a tangy, salty flavor. Common types include:

• Šarski sir - A traditional cheese from the Šar Mountains, known for its crumbly texture and rich flavor. It is often made from sheep's milk and sometimes includes herbs like dill.
• Sjenica cheese - Originating from the Sjenica region, this cheese is renowned for its creamy texture and is usually made from a blend of cow and sheep milk.

Hard Cheeses

Pirotski kačkavalj cheese

Hard cheeses in Serbia are typically aged and have a firm texture. They are often used in cooking or as a table cheese. Notable examples include:

• Kačkavalj - A type of hard cheese similar to Italian caciocavallo, made from cow or sheep milk. It is known for its smooth texture and mild, nutty flavor. The Pirot variety, known as Pirotski kačkavalj, is particularly famous.

Fresh Cheeses

Fresh cheeses are soft and have a high moisture content. They are often used in salads or as spreads. Examples include:

• Urda - A fresh cheese made from whey, similar to ricotta. It is soft, creamy, and slightly sweet.
• Mladi sir - Literally "young cheese," this is a fresh, unripened cheese with a mild flavor, often used in salads or as a spread.

Production Methods

The production of Serbian cheeses varies depending on the type of cheese and the region. Traditional methods are often used, with many cheeses being made by small-scale producers using local milk. The process typically involves:

• Milk Collection - Milk is sourced from local cows, sheep, or goats, depending on the cheese variety.
• Coagulation - Rennet or natural acids are used to curdle the milk.
• Curd Processing - The curds are cut, drained, and sometimes cooked, depending on the desired texture.
• Aging - Hard cheeses are aged for varying periods to develop their flavor and texture.

Cultural Significance

Cheese plays a significant role in Serbian cuisine and culture. It is a staple in many traditional dishes and is often served as part of a mezze platter. Cheese festivals and fairs are common, celebrating the diversity and quality of Serbian cheeses.

Related Pages

• Cuisine of Serbia
• List of cheeses
• Dairy farming in Serbia